Coconut Zucchini Cacao Nib Cookies

Makes 12 extra large cookies

Ingredients:

• 1/2 cup coconut oil
• 1/3 cup granulated sugar
• 1/3 cup brown sugar, lightly packed
• 1 large egg
• 1 tsp vanilla extract
• 1 zucchini (almost 1 cup), finely grated
• 1 cup coarsely ground coconut powder
• 1.5 cup whole wheat pastry flour
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1/3 cup cacao nibs
• 1/3 cup toasted hazelnuts, chopped

Directions:

1. Preheat oven to 350F. Line baking sheets with parchment paper. Set aside.
2. In a standmixer fitted with paddle, add coconut oil, granulated and light brown sugar. Cream on medium speed, until fluffy for about 1 minute. With the mixer on low, gently stream in vanilla extract and egg. Mix on low just to combine.
3. Add grated zucchini and mix until incorporated.
4. In a separate bowl, sift whole wheat pastry flour, salt and baking soda. Stir in coconut powder. With the mixer on low, add sifted ingredients, cacao nibs and hazelnuts. Stir until just combined. Do not over-mix cookie dough.
5. Remove dough bowl from mixer.
6. Scoop cookie dough with a large ice cream scoop onto baking sheets, leaving enough room between scoops. Using the back of a measuring cup, gently press down onto cookie dough to form a disk.
7. Bake cookies between 13 to 15 minutes. Remove cookies from oven to cool on baking sheets for 5 minutes, before cooling it off completely on cooling racks.
8. Enjoy cookies with a cold glass of milk!